Low FODMAP Cinnamon Sugar Pudding with Lemon Curd

Total time2 hr 35 min

Prep time15 min

Cook time20 min

Low FODMAP Cinnamon Sugar Pudding with Lemon Curd

Warm cinnamon and bright lemon might sound like an unlikely pairing, but together they create something genuinely special — a silky, spiced pudding topped with a glossy, tangy curd that cuts right through the richness. Each component is made from scratch on the stovetop, so you have complete control over every ingredient that goes into the bowl. The pudding gets its body from cornstarch and lactose-free milk, sweetened with a careful balance of maple syrup and granulated sugar, both used in portions that stay comfortably within low-FODMAP thresholds. The lemon curd is cooked low and slow with egg yolks, fresh lemon juice, and butter, then strained for a perfectly smooth finish. Desserts like this can feel off-limits when you're managing digestive triggers, but this one is built from the ground up with those limits in mind — no hidden high-FODMAP sweeteners, no wheat, no onion or garlic lurking in a sauce. It serves four and can be made ahead, since both the pudding and curd chill in the fridge until you're ready to assemble. The result is an elegant, restaurant-worthy dessert that just happens to be gentle on your gut.

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Ingredients

4 servings

For the pudding

2 cups milk
Lactaid 2% Reduced Fat Lactose Free Milk Lactaid Lactose Free Whole Milk Half Gallon Lactaid 1% Lowfat Milk, Lactose Free Lactaid Lactose Free Whole Milk 96 fl oz Lactaid 2% Reduced Fat Milk 100% Lactose Free
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Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
3 tbsp cornstarch
3 tbsp maple syrup
2 tbsp granulated sugar
1 tsp ground cinnamon
¼ tsp fine salt
2 tbsp unsalted butter
1 tsp pure vanilla extract

For the lemon curd

3 pasteurized egg yolks
3 tbsp maple syrup
2 tbsp granulated sugar
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
2 tbsp unsalted butter, cut into small pieces

Instructions

1
In a medium saucepan, whisk together the cornstarch, granulated sugar, cinnamon, and salt. Gradually pour in the milk while whisking constantly until the mixture is smooth with no dry lumps.
2
Set the saucepan over medium heat and cook, whisking frequently, until the mixture thickens and begins to bubble at the edges, about 7–9 minutes. Once bubbles break the surface, whisk constantly for 1 full minute — the pudding should be thick enough to coat the back of a spoon and hold a clear line when a finger is drawn through.

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